At the eatery, the bubbling crown of vegetables, herbs and cheese sit atop a long rectangular lavash; the thin bread is toasted to an almost cracker-like crispness in the brick oven.

But for whipping up the flatbread at home, Kast suggests using a portion of store-bought pizza dough. He says to roll it out as thin as possible and bake it on a heated pizza stone in a hot oven.

As for calories, he says that 475 is the maximum count per dish at the restaurant, adding that this dish is 340 calories. One of his tricks is to use oil sparingly. He sprays what he calls a “spritz” of oil, judicious “just-enough” amounts shot from the nozzle of a spray bottle.

1. Place pizza stone in oven and preheat oven to 375 degrees. Soak eggplant slices in cold water for 5 minutes. Remove eggplant from water and pat slices dry. Spritz a baking sheet with extra-virgin olive oil. Lay slices out and brush them lightly with olive oil. Season with salt and pepper. Roast eggplant in preheated oven for 10 minutes. Cool.

Join the Conversation

We invite you to use our commenting platform to engage in insightful conversations about issues in our community. Although we do not pre-screen comments, we reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable to us, and to disclose any information necessary to satisfy the law, regulation, or government request. We might permanently block any user who abuses these conditions.

If you see comments that you find offensive, please use the “Flag as Inappropriate” feature by hovering over the right side of the post, and pulling down on the arrow that appears. Or, contact our editors by emailing moderator@scng.com.